BGE Burgers

BGE Burgers

From the Big Green Egg DVD (the DVD you get with each BGE purchase)

  • Lean ground beef
  • Salt
  • Pepper
  • Lawry’s Seasoning Salt

Using a light touch so you don’t overwork the meat, form into patties about 1-inch thick and 5 to 6 inches in diameter.  Season patties to taste with salt, pepper and Lawry’s Seasoning Salt.  Heat Big Green Egg to 650°F.  Place meat on cooking grid, close lid and sear for 2 minutes.  Open lid; flip burgers. Close lid and sear for 2 minutes. Then close the dampers to the off position; flip burgers one last time.  Close lid and leave meat on the grill for an additional 3 minutes, or until instant meat thermometer inserted into middle of burger reaches 160°F (medium-well done).  Another minute of cooking will produce well done.

Note:  Rare burgers would be 130°F, medium-rare 132° to 135° and medium 140°F.  However, today scientists recommend cooking burgers to a minimum of 160°F to kill any potentially harmful bacteria.

Proud owner of (4) Big Green Eggs since 2007. (2) larges, (1) small egg and (1) Mini. Houston, TX backyard BBQer constantly trying new recipes and learning new things. @biggreenegg on Instagram and @HoustonEgger on the Egghead Forum

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